Chinese Food
Fried egg with leek
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Scrambled eggs with Chinese chives, Kwai Chow, or fried eggs. Simple and quick home dishes are open 3 minutes to eat. Do not ask me why my home table often has leek fried eggs. It's not only simple and easy. Because leek has a special fragrance. It's spicy when it's raw. It's sweet when it's cooked. It's bright with golden eggs. It's fresh and nutritious. Leek itself is rich in a lot of dietary fiber. When children's stomach is uncomfortable, they add a fried egg with leek. It's cold in winter. People with cold body can also eat leek with certain warming effect.
Cooking ingredients
Cooking Steps
Step1:First, prepare the ingredients for this dish - chives 150g, Chai eggs 3 150
Step2:Remove the old leaves from the leek, wash and control the water, then cut it into inch sections. Discard the part with mud on the head
Step3:Knock 3 firewood eggs into the bowl. Add a little water to break them up and stir them up. The fried eggs are more fresh and tender
Step4:In the wok, heat the wok until the palm is hot. Pour in 10ml peanut oil. After the oil is hot, pour in egg liquid and stir fr
Step5:When the egg liquid coagulates and foams, use chopsticks to disperse the large pieces into small pieces. Continue to stir fry until the egg liquid is completely solidified
Step6:I don't want to get out of the pot and put the eggs on one side of the pot. Put leeks in the remaining oil at the bottom of the pot
Step7:When the leeks are heated, stir fry them over high heat. When they are old, they are easy to jam their teeth. The taste is poor
Step8:When the leek is discolored, add a little salt to taste and it will be out of the po
Step9:Scrambled eggs with Chinese chives and Kwai, which are simple, quick and delicate, can be served on the table
Cooking tips:Tips - when beating eggs, add some water into the egg liquid to break up the bubbles. Cold water or warm water can be used, which can effectively reduce the contraction of the egg liquid after encountering hot oil into pimples, without aging, hardening and drying. The taste is softer and tender. The point is that the diluted egg liquid won't stick on the wall of the bowl. It's better to wash the dishes. People who don't wash the dishes at home consciously ignore my words. There are skills in making delicious dishes.
